2014 PDF Hop Product Applications Presentation

8/18/2019 2014 PDF Hop Product Applications Presentation

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Hop Product Applications

for the Craft Brewer

2014 Application Hop Products PresentationRoy JohnsonJohn I. Haas, Inc.December 10, 2013


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Hop Products For Craft Brewers• Craft brewers have been responsible for a brewing renaissance

when it comes to the use of hops.• Bitter beers have been a mainstay for the craft industry. The dry

hopped IPA has created a tremendous focus on hop aroma and

flavor, and driven new hop variety (Flavor Hop) development.• To date, the hop product of choice for the craft brewer has been

the T90 pellet.• Although the T90 pellet is a

good product, there are otherhop products available to thecraft brewer that can provideimproved brewing performanceas well as alternatives for

bitterness and aroma.


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An Overview of Hop Products• Baled (whole cone) hops• Pellets

• Standard (T90) Pellets• Enriched (T45) pellets• Isopellets/stabilized

• Extracts• CO2 Extracts• Isomerized Kettle Extracts• Potassium Isomerized Kettle

Extracts• Rho Kettle extracts• Aromahop® OE

• Advanced Products• Isomerized hop extract (Iso)• Reduced isomerized hop

extract (Rho)• Tetrahydro-iso- α -acids

(Tetra)• Hexahydro-iso- α -acids

(Hexa)• PHA® Hop Flavors

• Classic• Varietal• Topnote

• Hop oils/emulsions• Hop Antifoams


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Hop Product Categories

PURE HOP OILVARIETALS

PURE HOP OILEMULSION

(Dry Hop Alternative)

PHA®

Varietals

PHA®

Topnote (Dry Hop Alternative)

CITRUSSY

SPICY

FLORAL

HERBAL

HOP OIL

HOP EXTRACT

ISOMERISEDKETTLE EXTRACT

(IKE)

ISOMERISED HOPPELLETS

(Isopellets)

RHO (rho-iso- -acids)

TETRA

(tetrahydro-iso- -acids)

ISO

(iso- -acids)

HEXA-TETRA (50% hexahydro-iso- -acids,50% tetrahydro-iso- -acids)

HOP PELLETSType 90

KETTLE

PRODUCTS

WHOLE HOPS HOP PELLETS

Type 45(Lupulin Enriched)

OIL RICHEXTRACT

POST

FERMENTATIONPRODUCTS

AROMA EXTR(Oil Enriched)

HEXA(95% hexahydro-iso- -acids,5% tetrahydro-iso- -acids)

PHA®

Classics

SYLVANe.g. GOLDING, CASCADE, SAAZ


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CO2 Extracts• CO2 Extracts (extract) are produced from T90 type pellets

using pressurized carbon dioxide. Trace CO 2 and hopderived compounds is all that extracts contain.

• Extract is composed of hop lupulin gland resin componentsincluding alpha acids, beta acids and oils. The extractionprocess maintains integrity of hop components(unchanged from pellet resinous compounds).

• The hop vegetative compounds (e.g. cellulose, proteins,minerals) are not extracted with carbon dioxide.

• Extracts are concentrated and very stable hop products.The extract represents approximately 25% of the originalmass of the pellet. The alpha acids content in extract is

about 3-4 times the pellet concentration.• Extracts reduce the volume of hop material needed to

bitter beer. They can be added early or late in the boil.• Commonly available extracts are from the bitter hop

varieties. Extracts can be pre-isomerized for betterutilization.


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Advanced Products –

An Option for Differentiation ofBittering & Foam


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Preparation of Isomerized and Reduced iso- α -acids

O OR

OKHOHO

RH O O

OKO

H

H H

Heat

NaBH , alkalinecondition

4 Hydrogenationcatalyst Pd/C,H2

RO

OKOHO

O

R

O O

OKHO H HOHO

RH O O

OKHO

H

H H

HOH

NaBH 4

tetrahydro-iso- α -acid hexahydro-iso- α -acid rho-iso- α -acid

iso- α -acid

alkalinecondition

heat,purificationα -acid

from CO 2 extract


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• Baled Hops 15-30 %• Regular Pellets (Type 90) 25-40 %• Enriched Pellets (Type 45) 25-40 %

• CO2 Extract 30-40 %• Iso-Pellets 45-55 %• Isomerized Kettle Extract (IKE) 45-55 %• Advanced Products – post fermentation 70-90 %

% Utilization = (IAA in beer / dosed AA) x 100

Alpha acids Utilization


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Hop Acid Bitter Description Bitter Intensity

Iso- a -acids Clean, Non-lingering 1.0

Rho-iso- a -acids Clean, Smooth 0.7

Tetrahydro-iso- a -acids Sharp Bitter, Lingering 1.0 to 1.7

Hexahydro-iso- a -acids Less harsh than Tetra, moresimilar to rho

1.0

Bitter Profiles and Intensities


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Beer Foam Retention


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ISO, RHO,TETRA, HEXA

CO 2

Stabilizing agents:

PVPP, Silica

Kieselguhr filter

Sheet filter

Minimum 3-5 m

FT: Fermentation TankLT: Lagering Tank BBT: Bright Beer TankHG: High Gravity

Water forHG beers

DT

Pump Pump

FT/LTBBT

Optimal Dosing for Advanced Bitter Products


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Post Fermentation Dosing


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Aroma Products – Providing flexibility inaroma/flavor addition


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Distilled Hop Oil Product• Distillation of hop essential oils from CO 2 hop extract• Highly concentrated: 100% of specified variety of

specified blend• Predominantly terpene hydrocarbons => solubility is very poor• Should be dispersed in a suitable carrier for dosing: mixed with

ethanol or food-grade emulsifier• Can be added before or after fermentation• Dose rate 0.05 to 5 ml/hl, depending

on the point of dosage• May be used for light-stable beers• Filtration of final product recommended


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Advanced Hop Aroma – PHA®

• Available from Botanix (UK) is an advanced hop aroma product line,PHA®. PHA® products are designed to provide an alterative totraditional methods for adding hop aroma to beer, and for providingaroma to light-protected beers.

• PHA® products are stable, consistent and reliable hop aroma, and areavailable in both late-hopping and dry-hopping formulations.

• PHA® products are available from specific hop varieties. They are alsoavailable as classic hop aroma formulations (spicy, citrus, floral, herbal,sylvan) and as custom blends.

• PHA® Topnotes are designed to deliver variety specific dry-hoppedaroma to the beer.

• PHA® products are manufactured by a proprietary process, are water-soluble and light stable and can be dosed post fermentation.


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PHA® Aroma Products ( con’t )• PHA® products are 100% derived from hops by a physical process

• Highly concentrated, supplied in propylene glycol

• Typical dosage rate 10 g/hl (range from 5 - 40 g/hl)

• May be added to bright beer stream without inducing haze oraffecting foam stability

• Very suitable for alcohol-free or low-alcohol beers and high-gravitybeers


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PHA® Classics: Aroma of Citrussy

Sensory evaluation of PHA® Citrus (Aroma) – addition of 15 g/hl :


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PHA® Classics: Taste of Citrussy

Sensory evaluation of PHA® Citrus (Flavor) – addition of 15 g/hl :


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PHA® Varietals: Aroma of Saaz

Sensory evaluation of PHA® Varietal Saaz (Aroma) – 10 g/hl :


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PHA® Varietals: Taste of Saaz

Sensory evaluation of PHA® Varietal Saaz (Flavor) – 10 g/hl :


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PHA® Varietals: Saaz Taste and Mouthfeel

Sensory evaluation of PHA® Varietal Saaz – 10 g/hl :


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PHA® Topnotes: Aroma of Saaz

Sensory evaluation of PHA® Topnotes Saaz (Aroma) – 10 g/hl :


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PHA® Topnotes: Taste of Saaz

Sensory evaluation of PHA® Topnotes Saaz (Taste) – 10 g/hl :


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Overview: Product Benefit Comparison

HopPellets

andExtract

IsoPellets &

IKEIso Rho Tetra Hexa SpecialtyOils

Bitterness

Hop Aroma

FoamEnhancement

LightProtection

BacterialStability

ImprovedUtilization

- +*

-


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Hop Anti-foams – Increasing performance, naturally


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Hop-based Anti-foam Products

• Hop-Based Anti-foam Products can be used during fermentation toprevent excessive foam formation. Applicable in conical fermentersand also in top fermentation.

•

It is an emulsion of hop lipids and waxes in water. The emulsifyingagent is a plant based, natural product. Effectively suppresses foamin the fermenter, with consequent improvements in utilization ofboth the fermenter and of hop acids.

• Pilot brew trials and commercial scale experience confirm that thereis no detectable effect on beer flavor through the use of thisproduct. The product should be dosed either directly to thefermenter or to the wort stream during transfer to the fermenter.


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Hop-based Anti-Foam Brewing Trials

14.0

7.36.3

4.5 4.4

Control Silicone 5ml/hL Lipohop C-Plus 10mg/hL Lipohop C-Plus 30mg/hL Lipohop C-Plus 50mg/hL

Foam Reduction in Fermentation

Brewing trials showed excellent foam control in thefermentation vessel with a range of Lipohop ® doses.


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Hop-based Anti-Foam Brewing Trials

19.5

22.523.5

26.027.5

Control Silicone 5ml/hL Lipohop C-Plus 10mg/hL Lipohop C-Plus 30mg/hL Lipohop C-Plus 50mg/hL

Hop Iso- α -acids Utilization (mg/l)


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Hop Products Additions – A Recap

Malt

Mashtun

Water

Lautertun

Hops

Kettle

Spent GrainsMalt Mill

Yeast

Fermentation Tank Lagering Tank

Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool


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Conventional Products

Malt

Mashtun

Water

Lautertun Kettle


Yeast


Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool

Conventional Hop Products,Cones, Pellets and Extracts

Conventional Hop Products (dry hop),Cones, Pellets


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Advanced Product Additions

Iso, Rho, Tetra, Hexa

After Kieselgur,Before Trapfilter

Malt

Mashtun

Water

Lautertun

Hops

Kettle


Yeast


Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool

Iso, Rho

H Oil Addi i


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Hop Oil Additions

Malt

Mashtun

Water

Lautertun

Hops

Kettle


Yeast


Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool

Hop Oils, Hop Oil Emulsions

PHA® Additi


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PHA® Additions

PHA Products

Malt

Mashtun

Water

Lautertun

Hops

Kettle


Yeast


Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool


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Hop Anti-foams

Malt

Mashtun

Water

Lautertun Kettle


Yeast


Filter

Wort cooler

BEER :-)Spent Yeast

Whirlpool

Hop Anti-Foams


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Haas Innovation’s & Research Brewery

36


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Thank You!

Documents

2014 PDF Hop Product Applications Presentation